Have you ever tried fennel with orange in a pan? I assure you that it is one of those simple, quick, and surprising recipes that captivates you at the first taste. Perfect for those looking for a light yet flavorful side dish, this preparation combines the sweetness of caramelized fennel with the citrus freshness of orange juice, creating an irresistible balance of flavors.
The recipe is very easy: just melt some butter in a pan, add the cut fennel wedges, and let them brown on both sides. When they are nicely charred, deglaze with the juice of half an orange (if needed, a splash of water) and finish with salt and pepper. In a few minutes, you will have a fragrant, colorful dish perfect for accompanying meat or fish, or enjoying on its own.
Fennel with orange is also ideal for those following a healthy diet: they are rich in fiber, vitamins, and have very few calories. Moreover, the orange juice adds that extra touch that makes them special, perfect even for an elegant dinner or a Sunday lunch.
If you are looking for an idea to cook fennel differently than usual, this is the recipe for you. Try it and let me know: I’m sure it will become one of your favorite side dishes!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All Seasons
Ingredients
- 2 fennel
- 2 oranges
- 1 tsp cornstarch
- 3 tbsp butter
- to taste salt, pepper
Tools
- 1 Pan non-stick pan
- 1 Lemon Zester zester
- 1 Cutting Board cutting board
Steps
Prepare the fennel: wash and cut the fennel into wedges.
Melt the butter in a large pan and add the fennel. Brown them on both sides until slightly caramelized.
Grate the zest of one orange and set it aside. Pour the juice over the fennel and, if necessary, add a splash of water. Season with salt and pepper.
When the fennel is almost cooked, dissolve the cornstarch in the other half of the orange juice and add it to the pan. Mix well: in a few minutes, a thick and velvety cream will form, enveloping the fennel.
Finish with a sprinkle of grated orange zest and serve immediately.
✨Tips
– You can substitute the butter with extra virgin olive oil for a lighter version.
– Add aromatic herbs like thyme or rosemary for an even more intense aroma.
– Also great gratin: just transfer the fennel to a baking dish, cover them with the sauce, and gratin in the oven for a few minutes.
